Method:Ganache:
Boil sugar and liqueur to 114 C. Pour over the melted chocolate and butter.
Add the eggs. Bake with stem for 35 minutes at 100 C then cool.
Cold mix in the crunchy chocolate pearls.
Mould into a cone shape shape.
Create 2 chocolate circles, one 2.5cm and one 4cm.
Place the smaller circle on the wider end and the bigger chocolate circle the smaller end.
Cover the hat with freeze dried beetroot powder.

Nashi Pear Purée:
Cook the nashi pear in white wine and lemon juice until it is a pulp.
Blend and pass through a sieve.

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